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Smoked fish is a time-tested favorite, enjoyed throughout the world for millennia. Tonight’s delicious tartines star mild smoked trout (cooked through with natural wood smoke). We’re dressing it up with classic French accompaniments for smoked fish: crème fraîche, aromatic dill, piquant mustard and the tart-sweet pop of pickled shallot. A bit of the pickling liquid also helps dress our crunchy romaine side salad.

Ethan Mick

with Romaine, Cucumber & Radish Salad

Smoked Trout Tartines

Smoked Trout Fillets

Small Baguette

Radishes

Persian Cucumber

Romaine Heart

Celery

Dill

Crème Fraîche

Roasted Sunflower Seeds

White Wine Vinegar

Sugar

Whole Grain Dijon Mustard

Shallot

Ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguette. Peel and thinly slice the shallot. Thinly slice the celery. Pick the dill fronds off the stems; discard the stems. Finely chop half the dill fronds, keeping the rest whole. Cut off and discard the root end of the romaine; halve the leaves lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes; thinly slice into rounds. Thinly slice the cucumber into rounds.

Prepare the ingredients:

In a small pot, combine the **shallot**, **sugar**, **¾ of the vinegar** and **2 tablespoons of water**; season with salt and pepper. Heat to boiling  on  medium-high. Once boiling, cook, stirring occasionally, 3 to 4 minutes, or until the shallot has softened and the liquid is slightly reduced in volume. Transfer to a heatproof bowl.

Pickle the shallot:

While the shallot pickles, place the **baguette** on a sheet pan, cut sides up. Drizzle with **1 teaspoon of olive oil**. Toast in the oven 9 to 11 minutes, or until golden brown and heated through. Remove from the oven and transfer to a clean, dry work surface.

Toast the baguette:

While the baguette toasts, place the **trout fillets** in a large bowl; using 2 forks, flake  into small pieces. Add the **celery**, **crème fraîche**, **mustard**, **chopped dill** and **pickled shallot** (reserving the pickling liquid). Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

Flake & dress the trout:

Just before serving, to make the salad, in a large bowl, combine the **romaine**, **radishes**, **cucumber**, **sunflower seeds**, **remaining vinegar** and **reserved pickling liquid**. Drizzle with olive oil and season with salt and pepper. Toss to coat; season with salt and pepper to taste. To make the tartines, evenly top the **toasted baguette** with the **dressed trout**. Garnish with the **whole dill fronds**. Divide the tartines and salad  between 2 dishes. Enjoy!

Finish & plate your dish:

Instructions